Here is another recipe I found in my favourite cookbook „World Vegetarian”. The book contains more than 650 recipes so don’t be surprised I use it quite often. I usually have to replace some ingredients by their vegan equivalents, e.g. milk or yogurt. This creamy soup has a very delicate, slightly sweet taste. Fresh chives and pepper go well with the soup as they give a distinctive flavour.

You need:

3 tablespoons olive oil

1 medium onion, finely chopped

3 thin slices fresh ginger

1 medium potato, peeled and coarsely diced

500-600g pumpkin or butternut squash flesh, cut into 1-inch cubes

4 cups vegetable stock

2 bay leaves

salt to taste

freshly ground black pepper

1/2 cup almond unsweetened milk

fresh chives for garnishing

Method:

1. Put the oil in a large pot and set over medium-high heat. When hot, put in the onion and ginger. Stir fry for 2-3 minutes, or until the onion bits just begin to turn brown at the edges. Turn the heat to medium and sauté for another 2 minutes.

2. Put in the potato and pumpkin pieces and stir once or twice.

3. Put in the stock, bay leaves, salt and pepper. Bring to a boil. Cover, lower the heat and simmer gently for 45 minutes.

4. Remove the ginger slices and the bay leaves.

5. In several batches, blend the soup to a smooth puree in a blender. Return the soup to the pot in which it had been cooking, add the milk and stir to mix.